Easy Gingerbread Cake
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This easy Gingerbread Cake recipe is a tender, delicious, simple cake filled with winter and holiday flavors. A simple topping of vanilla cream sauce, sweetened whipped cream, or powdered sugar delivers a cake you’ll love!
If you love gingerbread, try our Gingerbread Waffles, Ginger Spice Cookies, a two minute Gingerbread Mug Cake, or make Gingerbread Cookies!

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What I Love About This Cake
Winter is a magical time of the year, where slow simmering roasts can take all day, where cozy flavors and warm socks are creature comforts. For me, this easy gingerbread cake celebrates the winter season with a moist and delicious treat filled with molasses and spices.
Sometimes, it’s the simple things that people remember most. The cozy fireside chat, the fluffy, hand-knit socks made on a whim with crazy yarn, or an untold story you’ve never heard.
This Gingerbread Cake reminds me of simple moments in the heart of winter or rare quiet moments during holiday busyness where a rustic and easy-to-make cake, topped with freshly whipped cream, can delight the senses.
However, the flavor of this easy cake is anything but simple. It’s robust with lebkuchen-type spices of ginger and cinnamon.

Gingerbread Cake Ingredients
This is a cake I make every year, whether it be during the holidays or on a quiet January weekend. The ingredients are familiar and most likely already on hand. Perfect for an evening by the fire. Here’s what you need:
- Pantry Ingredients: Granulated sugar, vanilla, unsulphered molasses, flour, unsweetened cocoa powder, and baking powder.
- Spices: Ground cinnamon, ginger, cloves, salt and black pepper.
- Refrigerated Ingredients: Butter and a large egg.

More Gingerbread Recipes You May Like
You might also like these recipes if you like gingerbread as much as we do.
- Easy Gingerbread Scones For Cozy Days
- Gingerbread Loaf Cake
- 2 Minute Gingerbread Mug Cake
- Gingerbread Cookies: German Inspired

Gingerbread Cake
Ingredients
Gingerbread Cake
- 1/2 cup granulated sugar
- 1/2 cup butter softened
- 1 large egg
- 1 cup unsulphered molasses
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- pinch of black pepper
- 1 cup hot water
Vanilla Cream Sauce
- 1 cup granulated sugar
- 1/2 cup butter
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan with cooking spray.
- Cream the sugar and butter until light and fluffy in a large bowl or stand mixer. Beat in the egg and vanilla, and then stir in the molasses.
- Sift the flour, unsweetened cocoa powder, baking soda, cinnamon, ginger, cloves, salt, and pepper in another bowl. Fold the dry ingredients into the molasses mixture. Slowly pour in the hot water and mix until smooth. The batter will be thin.
- Bake for 20-35 minutes or until a toothpick inserted in the middle comes out clean. Serve warm topped with sweetened whipped cream, the Vanilla Cream Sauce, or simply dusted with powdered sugar.
Vanilla Cream Sauce
- Add sugar, butter, and cream to a medium saucepan and cook over medium heat, stirring occasionally, until the butter has melted.
- Bring to a boil, stirring frequently, for 3-5 inuites. Remove from the heat, stir in vanilla, and let cool slightly before serving over the gingerbread cake.
Notes
- Vanilla Cream Sauce: The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Storing: This cake keeps well at room temperature for up to 2 days, but can also be stored wrapped well in the refrigerator for up to 1 week.
- Serving: Let the cake cool slightly before cutting into squares and serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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This cake is a delight. I had my doubts when I was mixing the batter. It’s quite watery (as the directions said). it turned out quite light in texture, but packs a gingerbread punch. Definitely a “keeper recipe”.
Hi Katie! The batter is definitely on the watery side, but I always get a light, delicious texture. I’m so happy you enjoyed it!!